Friday, May 18, 2012

Fondant Lemon Slices

I've mentioned here on the blog before that, in addition to my cake hobby, I also work with polymer clay. Today's tutorial is straight from polymer techniques. I had to give it a try in fondant and, what do ya know? It worked! (Are you out there Kristyn? This post has yellow!)

Start by making a thick log of yellow fondant. Wrap it up in parchment or plastic wrap and freeze for about 30 minutes or seal it up in an airtight container and let it sit for a few days. The freezer option can be sticky in the next step, but if you don't have a few days to wait, it can work. True to my nature, I went with the freezer option.

Once it is frozen, or set, cut the log lengthwise into 8 pieces.

Roll out some white fondant and place all 8 slices onto the white(cut side down). Don't count my slices. I know there are only 7. I placed the slices too far apart and had to put the last slice on another piece of white.

Using a pizza cutter or knife cut the white fondant to match the shape of the yellow slices.

Put the slices back together to make two log halves. There should be white fondant between each slice.

Roll out a skinny snake of white fondant and place it in the middle. Then join the two log halves together.

Wrap the whole log with white fondant.

Wrap the whole log with yellow fondant. If you were working with polymer clay, you would call this a cane. I guess it's just a fondant cane. At this point you can reduce the size of the lemon slices if desired, by rolling it out into a skinnier, longer snake.

Roll up the log in parchment paper and place in an airtight container. Let this sit for a few days. I wouldn't advise freezing here. You don't want the slices to be super sticky in the next step.

Here comes the fun part! Using a very sharp knife, cut the log into slices. I cut right through the parchment. The parchment actually helps it to keep it's shape while cutting.

You can gently squish the slice back into round. These slices can be used as a whole, or cut in half...your preference. I cut mine in half.

They made a simple topper for my Blueberry Lemonade cupcakes. This technique works for any citrus. Use green instead of yellow and you have a lime. Use orange and you have an orange. Pretty cool, huh?

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Welcome! This blog is dedicated to cake decorating, cookie making, frosting, fondant and other sweet adventures. It includes instruction you can use to make your own beautiful and unique desserts. I'll teach you everything that I've learned in my 10 years of decorating. Anyone can make beautiful desserts. Just remember that it's only sugar. So jump in and have fun...you can always eat your mistakes!